It may be snowing where you live today, but according to the calendar it is Spring! I know, I know, the flakes that are falling from the sky and the 14 degree windchill are not very convincing that this is actually Spring. But have you noticed the fruit in the grocery store? It’s starting!
Though we aren’t quite in prime berry season, and these were certainly not local this is a perfect time of year to use fresh berries in baking. And after a long, chilling, miserable, snowy, endless winter a pick me up of bright raspberry flavor is just what we need.
This cake is layers of thin chocolate cake, topped with hot fudge, and then raspberry frosting. I made the raspberry frosting on the ‘loose’ side and just dumped some on each layer and let it dribble down the sides. It makes for a rustic look and is also super simple and quick. Ain’t nobody got time for frosting a cake when all they want is a slice.
I declared Saturday a holiday and served this cake mid-afternoon. Cause sometimes you need to break the rules and just eat cake.
Full disclosure: Child labor was used in the making of this cake. All children were compensated with raspberries and slices of cake.
Raspberry Chocolate Cake
2 Cups Flour
2 Cups Sugar
1 Cup Cocoa Powder
1 Teaspoon Baking Powder
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cups Buttermilk
1/2 Cup Canola oil
2 Large Eggs
1 Teaspoon Vanilla Extract
1 Cup Warm Coffee
1 Cup Hot Fudge (for fudge layer) jarred or recipe here (omiting the booze)
Preheat the oven to 350 degrees.
Mix together flour, sugar, cocoa, baking powder, baking soda, and salt in your mixer bowl, give it a quick mix on the lowest speed. In a separate bowl, pour in the milk, oil, add the eggs, and vanilla. With a spoon stir the wet ingredients until just combined. Add the wet ingredients 1/3 at a time to the dry ingredients in the mixer at a medium-low speed. Once combined pour in coffee. Mix for one minute longer.
Pour equal amounts into two greased 9-inch cake layer pans (a quick spray with cooking spray works). Or four pans if you have them.
Bake for 25-30 minutes for 2 pans (15 minutes for 4 pans), or until cake tester or toothpick comes out clean.
I found my cakes baked up pretty even but if you desire once cool use a cake leveler or a knife to create flat and even layers if you need to.
1 ½ Cups Butter, room temperature
5-7 Cups Confectioners’ Sugar
1 1/2 Cups Raspberries, reserve some for topping
Beat the butter in your electric mixer for 3-5 minutes on medium speed until smooth. Slowly add in the confectioners sugar. Mash the raspberries in a medium bowl. Add raspberries to frosting mix and beat until combined. Add more sugar until your desired consistency is reached.
Spread a layer of hot fudge on first layer of cake, about 1/2. Top with 1/4 of the frosting. Top with a layer of cake and then frosting (no fudge). On the third layer again spread the remaing hot fudge then the frosting. Forth layer of cake goes on and then the remaining frosting. Top with fresh raspberries.